Indian Spiced Quinoa

by Laurel on September 26, 2013

Sunday evenings are my time to catch up on cleaning, laundry, and cooking a few healthy dishes to keep in my refrigerator for the week. I love big pots of whole grains because they store well and they’re so easy and filling when I need something fast to eat during the week. These days I’m working a full time office job and also starting a regular part time job teaching fitness classes, so I need good pre-made healthy meals waiting for me in the when I get home.

A couple of my best friends bought me a box of Indian spices for my birthday and I’ve having so much fun with it. I used a bunch of the spices in this Indian Spiced Quinoa which is a great base to add proteins, greens, or to eat on its own. I brought it for lunch a few days with pan-fried tofu and broccolini. Yum!

Indian Spiced Quinoa
(makes about 3 1/2 cups)

Indian Spiced Quinoa
1 cup quinoa
2 cups water
2 shallots
2 garlic cloves
1 tbsp. coconut oil
1 tsp. garam masala
1/2 tsp. turmeric
1/2 tsp. cardamom powder
1 whole cinnamon stick
1/2 tsp. salt
1/2 orange
1/3 cup raw cashews (chopped)
1 tsp. hot sauce

Rinse the quinoa in water, strain, and set aside.

Finely chop the shallots and garlic cloves, and toss them into a medium or large pot with the coconut oil. Heat over medium-high and cook for 5 minutes, stirring frequently, until the shallots and onions begin to soften. Sprinkle in the garam masala, turmeric, cardamom powder, and cinnamon stick. Stir and allow the flavors to blend for 1 minute.

Add the quinoa and the water to the pot with the spices. Turn heat up to high and bring to a boil. As soon as the water boils, give it a quick stir and then put a tight-fitting lid on top. Reduce heat to simmer for 15 minutes. Do not lift the lid at all during this time.

After the 15 minutes are up, remove the lid, stir and fluff with a fork. Remove the cinnamon stick. Squeeze the juice out of the orange and pour it over the quinoa. Sprinkle in the salt, hot sauce, and cashews. Stir gently with a fork and serve warm.

Save leftovers in the refrigerator for up to 4-5 days.

*Note: The pictures below show little black seeds (called Nigella seeds) that I sprinkled on top for garnish. It is not an easy seed to find at most stores, so this is just an optional addition to add some visual interest on top of the dish.

Shallots and garlic
Indian Spiced Quinoa
Spices, Shallots, and Garlic
Indian Spiced Quinoa
Indian Spiced Quinoa
Indian Spiced Quinoa
Indian Spiced Quinoa
Shanti's Spice Box

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